skil­let ap­ple pie with gin­ger whip

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“What a great idea to bake this in a cast-iron skil­let. I al­ways bake my fruit pies un­til they bub­ble, and the skil­let depth keeps the pie from over­flow­ing.” LIZ LEE

For Pie

½ cup but­ter

1 cup packed brown sugar 1 (14.1-oz.) pack­age re­frig­er­ated

rolled pie crusts (2 crusts) 5 Granny Smith ap­ples, peeled

and sliced

¼ cup Do­maine de Can­ton

gin­ger liqueur

½ cup white sugar

2 tsp. cin­na­mon

2 tsp. flour

1 egg, lightly beaten with 1 tsp.

wa­ter, for egg wash (op­tional) For Gin­ger Whip

1 cup whip­ping cream

¼ cup pow­dered sugar

2 Tbsp. Do­maine de Can­ton

gin­ger liqueur

½ tsp. vanilla ex­tract

Make Pie

1. Pre­heat oven to 350°F. Melt but­ter in a large (10-inch), well-sea­soned cast-iron skil­let set in pre­heat­ing oven, about 5 min­utes. Stir brown sugar into melted but­ter; re­turn to oven and bake un­til bub­bling, about 5 min­utes more.

2. Care­fully lay 1 pie crust on top of but­ter mix­ture. (Do not press down.) Ar­range ap­ple slices on top. Driz­zle with liqueur. Stir to­gether white sugar, cin­na­mon, and flour in a small bowl; sprin­kle over ap­ples. Lay re­main­ing pie crust atop ap­ples and make a few slits in it. Tuck top crust down to meet bot­tom crust along skil­let walls. Brush top with beaten egg and wa­ter (if us­ing) for added color and sheen.

3. Bake un­til top crust is golden brown and ap­ples are ten­der, 45 to 50 min­utes. Mean­while, Make Gin­ger Whip

4. Beat whip­ping cream in a large chilled bowl with an elec­tric mixer on high speed un­til soft peaks form. Sprin­kle in sugar; beat un­til stiff peaks form. (It’s OK if you over­whip a lit­tle here.) Fold in liqueur and vanilla with a rub­ber spat­ula. Chill, cov­ered, un­til pie is done. Dol­lop scoops over warm pie.

PER SERV­ING: 465 CAL; 25g FAT (13g SAT); 3g PRO; 49g CARB; 0.7g FIBER; 235mg SODIUM; 35g SUG­ARS

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